According to Aman Adatia, the chef and co-founder with Stephanie Shields of THE NAACO TRUCK in Calgary, the key to pulling off his complex Indian-inspired dishes at home is, ironically, the one kitchen appliance most food trucks don’t contain: a freezer. The pork in his Panchy Pig ‘naaco’ (a taco wrapped in naan bread) can be marinated days ahead of your party and frozen in its marinade, then defrosted for a day or two before you slow-roast it.

Even the apricot tarragon chutney that he spoons overtop can be made ahead, in double or triple quantity, and frozen until the day of the party.

Another benefit of making extra sauce ahead of time: If you run out and need more right away, Shields adds, you can quickly defrost some from your reserves – and even send guests home with a jarful.

Editor's Note: An earlier version of this recipe contained incorrect information in the method section.